Ingredients

• 1/2 lb beefsteak tomatoes, bite-size chunks
• 1/2 lb cherry tomatoes, halved
• 2 T olive oil
• 2 cl garlic, thin slice
• 1 T fresh oregano leaves
• 1 T Balsamic vinegar
• 1/2 C black olives, pitted and chopped

Instructions

1. Cook the garlic in the oil until lightly browned. Remove from heat, then add the oregano. Season with salt and pepper.
2. Dress the tomatoes with the oil and oregano, toss with the vinegar and olives.
3. Plate and serve.

Source: Martha Stewart Living, Aug 2002

Contributed by: Skip